Sabudana Khichdi (Tapioca with Potatoes and Peanuts) recipe
All Recipes Side Dish Vegetables
Ingredients
- 2 cups tapioca pearls 5 medium potatoes, cut into 1-inch cubes 2 tablespoons vegetable oil, or to taste 1 teaspoon cumin seeds 1 cup chopped peanuts, divided 2 green chile peppers, chopped, or more to taste 7 fresh curry leaves, chopped, or more to taste salt to taste 1 teaspoon white sugar ¼ cup chopped cilantro 2 tablespoons lime juice
Nutrition Info
- 515.3 caloriescarbohydrate: 84.4 gcholesterol: : -fat: 17 gfiber: 6.6 gprotein: 10.1 gsaturatedFat: 2.4 gservingSize: -sodium: 41.1 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Sabudana Khichdi (Tapioca with Potatoes and Peanuts)
Directions
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Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
Rinse tapioca again before starting to cook. Drain, cover, and set aside.
Bring a large pot of water to a boil. Add potatoes, cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
Heat oil in a large pan over medium heat. Add cumin seeds, cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
Add sugar to the potato mixture, mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.